Study On Grain Amaranth Extruded Rice And Crips

Extrusion of rice is called as restructuring rice,which mainly uses the brown rice or broken rice as main raw materials,along with other vegetables,whole grains,producted by double screw extursion machine high temperature extursion cut into new rice.It’s nutrition in comparison with the ordinary rice increased some minerals,vitamins,aminoacids,etc.Which have a more balanced nutrition so that has the effect of nutritional supplements to those Chinese people who eat rice as the staple food.This paper mianly studies the best technology of brown grain amaranth extrusion rice and indica grain amaranth extursion rice as the standard of gelatinization.And also studies the best technology of brown rice extrusion pelleting and seasoning technology,indica extrusion pelleting and seasoning technology.The quality was observed by rapid viscosity tester(RVA),differential scanning calorimetry(DSC)and scanning electron microscopy(SEM)measurements.The best process parameters for brown grain amaranth extrusion of rice: the screw rotation speed is 130 rpm,the water content is 19%,the monoglyceride content is 0.1%,the temperature is 50℃,grain amaranth: brown rice is 1:9.The brown grain amaranth extrusion rice in composite:starch content is 70.3g / 100 g,protein is9.03 g / 100 g,fat content is 3.5g / 100 g.And the brown grain amaranth extrusion rice wasdetermined by RVA determination Peak viscosity,keep the viscosity,breakdown,final viscosity and retrogradation value were lower than the value in brown rice.The peak time was higher than that of brown rice.That the brown grain amaranth extrusion rice was good thermal stability and cold paste paste stability.By differential scanning calorimeter,the initial temperature of the brown grain amaranth extrusion rice from peak temperature higher than the brown rice,and enthalpy value was lower than the brown rice.By scanning electron microscope observation contrast of brown rice and brown grain amaranth extrusion rice as you can see,brown grain amaranth extrusion rice of surface crack is more,the appearance quality is clearly not as good as brown rice.The best process parameters for indica grain amaranth extrusion of rice:the screw rotation speed is 130 rpm,the water content is 17%,the monoglyceride content is 0.2%,the temperature is 50℃,grain amaranth:brown rice is 1:9.The indica grain amaranth extrusion rice in composite:starch content was 67.8g / 100 g,protein was 8.45 g / 100 g,fat content was 1.8g / 100 g.And the indica grain amaranth extrusion rice wasdetermined by RVA determination Peak viscosity,keep the viscosity,breakdown,final viscosity and retrogradation value were lower than the value in indica rice.The peak time was higher than that of indica rice.That the indica grain amaranth extrusion rice was good thermal stability and cold paste paste stability.By differential scanning calorimeter,the initial temperature of the indica grain amaranth extrusion rice from peak temperature higher than the indica rice.and enthalpy value was lower than the indica rice.By scanning electron microscope observation contrast of indica rice and indica grain amaranth extrusion rice as you can see,indica extrusion rice of surface is relatively smooth,the appearance quality is almost close to indica rice.This paper also studies the technology of grain amaranth crisp chip and seasoning.Put the brown(milled)grain amaranth extrusion rice into the tablet press molding,then sand into the dying machine for baking.A zone and B zone baking temperature is kept at 140 ℃,the best rate of the conveyor belt is 2m/min.Then season the completed products.Choose sweet and salty schemes to sensoning.Get the appropriate sweet formula for sugar water ratio 10 g: 25 ml,the approprite salty formula is 0.3g,cumin powder is 0.1g,chill powder is 1.5g,five-spice powder is 0.2g.